Name: The Back Abbey Of St. Bernardus Charcuterie Board Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g cured meats (assortment: prosciutto, soppressata, salami); 300 g artisan cheeses (assortment: aged cheddar, brie, manchego); 150 g mixed olives (marinated); 80 g cornichons or pickles; 3 tbs whole-grain mustard; 2 tbs honey; 3 tbs fig jam or fruit preserve; 100 g marcona almonds or roasted nuts; 200 g fresh fruit (grapes, apple slices, or pear); 80 g dried fruit (apricots or figs); 1 each fresh baked baguette or ciabatta; 150 g assorted crackers; 4 sprigs fresh herbs (thyme or rosemary sprigs); 30 g microgreens or arugula (optional bed); 0.5 each lemon (for optional brightness); 1 each charcuterie board or large serving platter; 3 each small bowls for condiments; 3 each cheese knives & small tongs

Method

Prepare Meats & Cheeses

Temper and slice cheeses

Remove cheeses from refrigeration 20–30 minutes before serving so flavors open. Trim rind from aged cheddar if desired. Cut the manchego into 1/4-inch (6 mm) slices or small triangles. Cut the brie into wedges (leave whole wheel partially intact for presentation). Place cheeses on platter with spacing for other items.

Prep cured meats

If prosciutto is in large slices, fold each slice loosely into a ribbon or rose by folding one or two times and tucking. For salami and soppressata, cut into 1/8–1/4-inch (3–6 mm) slices and fan them or roll into small cigar shapes. Arrange three distinct cured meats in separate clusters around cheeses.

Arrange Accoutrements

Place condiments

Spoon whole-grain mustard, fig jam and honey into three small bowls. Position bowls near cheeses that pair well: mustard near cheddar, honey near brie, fig jam near manchego.

Add pickles, olives and nuts

Fill a small bowl with mixed olives and another with cornichons. Scatter the marcona almonds in a small pile or in a bowl. Position these items between meats and cheeses so guests can easily reach them.

Fruit and dried fruit

Wash and dry grapes and/or slice apple/pear and immediately toss slices with a little lemon to prevent browning. Place fresh fruit in small clusters and tuck dried apricots or figs into empty spaces to add color and chew.

Bread, Crackers & Final Assembly

Prepare bread

If using a whole baguette or ciabatta, slice on a slight diagonal into 1/2-inch (1–1.5 cm) slices. Lightly toast slices if desired. Fan a stack of assorted crackers in one area of the board.

Assemble the board

Start by placing the three cheeses roughly evenly spaced. Add meats in clusters near cheeses. Set condiment bowls next, then tuck olives, pickles, nuts and fruit into remaining gaps. Fill gaps with crackers and bread slices so the board looks abundant and balanced. Garnish with small sprigs of thyme or rosemary and a scattering of microgreens if using.

Provide serving tools

Place appropriate cheese knives with each cheese (soft cheese knife for brie, hard cheese knife for manchego/cheddar). Provide small spoons for condiments and small tongs or toothpicks for meats and olives.

Serving & Storage

Serve the board at room temperature so cheeses and meats show their full flavor. Keep bowls for wet ingredients to prevent moisture from softening crackers. Leftovers: refrigerate meats and cheeses separately in airtight containers for up to 3–5 days (cheeses may lose texture). Bring cheeses back to room temperature before serving again.